1. Into the bowl of a 3-quart slow cooker, add the cream cheese, pepper jack cheese, white American cheese, green chilies and jalapeños. Heat on high for 1-½ to 2 hours, or until melted and smooth, stirring occasionally. Add the milk, as needed, to reach your desired consistency.
2. When dip has finished cooking, turn the slow cooker heat to warm and garnish with the green onion and cilantro. Scoop with Original Pretzel Crisps®!
